Afghan Orange and Chicken Biryani

From Felicity Cloak / Guardian Readers Recipe Swap.  Fairly easy, tasty and (probably) can be made vegetarian or vegan by using tofu, paneer or haloumi instaed of chicken

Sloe Gin

 

Ingredients

Per 700ml bottle:

• 450ml Gin
• 200g sloes
• 100g sugar

Per 1 litre Kilner Jar

• 600ml gin
• 270g sloes
• 135g sugar

Method

Freeze sloes to break the tough skin.  Add gin and sugar.  Shake every second day for a week,  then occasionally thereafter.  Ready to drink by Christmas - strain thru muslin cloth.  Keeps indefinitely. Find uses for the gin infused sloes (syrup for desserts?)

Coconut Dal with Roasted Vegetables

Ingredients

2 tbs olive oil

250g banana shallots (or onion) finely chopped

45g fresh ginger grated or finely chopped

1 red chilli, finely chopped

15 fresh curry leaves (not essential)

1 tsp black mustard seeds

1 tsp cumin seeds

1/2 tsp ground turmeric

2 tsp medium curry powder

2 tsp tomato paste

100g red lentils

1 400g tin of coconut milk 

Vegetables for roasting: cauliflower (great!), broccoli, mushrooms, peppers - whatever comes to hand (precook if necessary e.g. carrots)

Method

• Fry the shallots (onion) in the oil until soft.  
• Add the ginger, chilli, curry leaves (if using) and cook for 2 minutes
• Add the spices, tomato paste and lentils and stir for a minute
• Add the coconut milk 600ml of water and three-quater of a teaspoon of salt.
• Bring to boil and leave to simmer for 20 minutes stirring occasionally until lentils are cooked and sauce is thick
• Meantime,  toss the veg in oil/butter and roast in 200C oven until cooked.

Variations

Try using chana dal instead of red lentils.  Add tamarind paste, fresh tomatoes, frozen peas, spinach leave, kale, grated or desiccated coconut